This latte is creamy and heavy with the aroma of cinnamon and ginger. The addition of black pepper is a necessary component to this drink, not for the flavor aspect but for the chemical breakdown of the turmeric so our bodies can absorb it properly. Turmeric does a body good!
prep: 5 cook: 5 total: 10
egg-free | dairy-free | vegan
2 cups unsweetened almond or coconut
2 tablespoons fresh turmeric root, grated
2 teaspoons cinnamon
2 tablespoons grated fresh ginger
(or 1 teaspoon ground)
2 teaspoons coconut oil
2 teaspoons coconut nectar or sweetener
of your choice
2 pinches black pepper
Warm the almond or coconut milk in a small saucepan over medium-low heat. Do not letit burn. Warm through for 2–3 minutes. Add turmeric root, cinnamon, ginger, and black pepper. Then combine coconut oil with the mixture and gently heat together until melted. Stir for 2 minutes or until frothy. Lastly, stir in coconut nectar or sweetener of choice to taste.
Who doesn’t love chocolate in the morning? Even more so when there is a viable benefit in
your morning drink? In this recipe, we have reishi mushrooms, an edible fungus also known as one of the original superfoods. Some of the beneficial properties include better immune function, mental clarity, and increased longevity. If that’s the case, make mine a double.
prep: 2 cook: 4 total: 6
egg-free | nut-free | dairy-free | vegan
2 cups of coffee
1 tablespoon unsweetened cacao powder
1 tablespoon reishi mushroom powder
1⁄2 teaspoon cinnamon
2 teaspoons sweetener of your choice
Combine all ingredients in a high-speed blender for 1–2 minutes. Pour ingredients into a saucepan and warm through for 3–4 minutes. Serve and top with raw cacao nibs.